Crispy Salmon with Harissa Quinoa Salad
It’s been over half a year since I started posting my recipes, and without a doubt, this Crispy Salmon and Harissa Quinoa Salad is one of my favorite recipes. The simplicity of this recipe is one of my favorite aspects, as it tastes gourmet while being easy enough to cook on a weekday for lunch or dinner. Salmon has also become one of my favorite proteins to experiment with — its versatility makes it the perfect candidate for different cuisines. This particular dish takes inspiration from Mediterranean and North African flavors. Crispy, golden brown salmon is laid on a bed of vibrant harissa-spiced quinoa salad. The balance of textures is subtle yet important to making this meal work. The soft and tender cooked vegetables are key to giving the usually bland texture of quinoa more interest for the palate. This meal is packed with protein, fiber, and healthy fats, making is a meal that is both nourishing and flavorful. Whether you need something quick or something to impress, this one has got you on all fronts!
Ingredients:
2 salmon filets
200 grams quinoa (cooked)
2 bell peppers, any color
1 zucchini
1 red onion
1 lemon, juiced
1 tbsp harissa paste
1/4 cup chopped parsley
handful of fresh mint
salt & pepper
olive oil
butter
Add 1 cup of quinoa and 2 cups of water or broth to a pot and bring to a boil, cover, and reduce heat. Cook until the liquid is absorbed and the quinoa is light and fluffy. Add to a bowl.
Chop your peppers, zucchini, and onion, and saute for ~4 minutes. Add your veggies to the quinoa and add harrisa paste, parsley, lemon juice, salt & pepper, and mix.
Pat your salmon dry and season with salt. Place skin side down in a nonstick frying pan with olive oil at medium heat. Once the salmon has crispy skin and has cooked most of the way through, flip the salmon and add a knob of butter and squeeze some lemon juice into the pan, and let the residual heat from the pan finish cooking the salmon. If you want, add in some fresh thyme to add some extra flavor to the salmon.
Plate up, garnish with fresh mint, and enjoy!
